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Delicious Red White and Blue Berry Trifle with Pound Cake

red white and blue berry trifle - featured image
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A colorful, layered summer dessert featuring fresh berries, whipped cream, and pound cake, perfect for parties and easy to prepare in just four steps.

Ingredients

Scale
  • 1 standard loaf (about 14 oz/400 g) pound cake, store-bought or homemade, cut into 1-inch cubes
  • 1 cup (150 g) strawberries, hulled and sliced (fresh or frozen, thawed)
  • 1 cup (150 g) blueberries, fresh preferred
  • 1 cup (120 g) raspberries, fresh or frozen thawed (optional)
  • 2 cups (480 ml) heavy cream, cold, for whipping
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) freshly squeezed orange juice
  • Optional: splash of Grand Marnier or other orange liqueur (about 1 tablespoon)

Instructions

  1. Chill your mixing bowl and beaters for 10 minutes in the fridge. Pour 2 cups (480 ml) of heavy cream into the bowl, add 1/4 cup (30 g) powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form (about 3-4 minutes). Be careful not to overwhip; you want it fluffy, not grainy.
  2. In a small bowl, mix 1/4 cup (60 ml) fresh orange juice with a splash of Grand Marnier if using (about 1 tablespoon). Lightly drizzle this over the pound cake cubes and gently toss so they soak but don’t get mushy.
  3. In your trifle bowl, start with a layer of soaked pound cake cubes covering the base. Next, spoon a generous layer of whipped cream over the cake. Then add a mix of berries—1/3 each of strawberries, blueberries, and raspberries—spread evenly. Repeat layering until you run out of ingredients, finishing with a top layer of whipped cream and a few whole berries for decoration.
  4. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, ideally 4, to let flavors meld. If short on time, 1 hour works but texture won’t be as luscious.

Notes

Use chilled equipment for whipping cream to achieve soft peaks without overwhipping. Thaw and drain frozen berries to avoid sogginess. Soak pound cake lightly with orange juice and optional liqueur to add moisture and flavor. Chill trifle for at least 2 hours for best texture and flavor melding. Variations include using coconut whipped cream and gluten-free pound cake for dairy-free and gluten-free options.

Nutrition

Keywords: berry trifle, pound cake dessert, summer dessert, Fourth of July dessert, easy trifle recipe, layered dessert, whipped cream dessert

Find it online: https://blingbite.com/delicious-red-white-and-blue-berry-trifle-with-pound-cake-easy-4-step-recipe-for-summer-parties/